Download Food Safety and Handling: Multiple Choice Questions with Solutions and more Exams Food science in PDF only on Docsity!
NRFSP PART 3 REVIEW QUESTIONS WITH COMPLETE SOLUTIONS
"A food service employee has a head cold with discharge from their eyes and nose. What work activity would be acceptable for this employee? a. washing utensils b. folding cloth napkins and tablecloths c. removing garbage from the premises
d. stocking paper products in dry storage - CORRECT ANSWER c. removing garbage from the
premises" "A food handler must always wash his or her hands and arms vigorously for: a. 25 seconds b. 20 seconds c. 30 seconds
d. 35 seconds - CORRECT ANSWER b. 20 seconds"
"When is it most important for a food employee to wash their hands? a. when switching from wiping down the cooler to taking out the trash b. when switching from handling money to touching the cash register c. when switching from preparing raw food to ready-to-eat food
d. when switching from stocking the dry storage area to stocking the cooler - CORRECT
ANSWER c. when switching from preparing raw food to ready-to-eat food"
"If an employee has gloves on and they need to wash their hands, they should: a. remove the glove, wash the hand and put new gloves on b. wash the glove while it is on the hand c. remove the glove, wash the hand and put the same glove back on
d. no hand washing is needed because they have gloves on - CORRECT ANSWER a. remove the
glove, wash the hand and put new gloves on" "When training staff in proper handwashing, all of the following should be included except: a. including any exposed area on the arm up to the elbow b. hand sanitizer is not required c. the whole process should take a minimum of 20 seconds
d. using a cloth towel to dry hands after proper washing - CORRECT ANSWER d. using a cloth
towel to dry hands after proper washing" "An employee must wash their hands in all of the following situations except:
a. before putting gloves on b. after handling raw pork c. after sneezing
d. before mopping the floor - CORRECT ANSWER d. before mopping the floor"
"Corrective action needs to be taken immediately if a Food Manager sees a food employee: a. using hand sanitizer instead of washing their hands. b. wearing a plain wedding band during food production. c. wearing a clean apron, neatly tied.
d. utilizing an effective hair restraint to prevent a physical hazard. - CORRECT ANSWER a. using
hand sanitizer instead of washing their hands." "When washing hands which part of the hands is most frequently missed? a. palms b. fingernails c. between the fingers
d. the backs of the hands - CORRECT ANSWER b. fingernails"
"If an employee arrives at work with a sore throat and fever, they should be allowed to: a. take out the trash and mop floors b. make the salads c. prep the meats and poultry only
d. wash and sanitize dishes - CORRECT ANSWER a. take out the trash and mop floors"
"In order to continue working, what should a food employee with a minor cut on their hand do? a. not allowed to work with minor cut b. must be checked by a doctor first c. nothing needs to be done
d. cover cut with a water tight bandage and a glove - CORRECT ANSWER d. cover cut with a
water tight bandage and a glove" "A Food Manager will reassign duties to a food employee when the food employee reports they have signs or symptoms of: a. a headache b. vomiting and diarrhea c. a minor cut or burn
d. sneezing from seasonal allergies - CORRECT ANSWER b. vomiting and diarrhea"
d) The inspector should not have corrected the Food Manager. - CORRECT ANSWER c) The
thermometer should have been calibrated to 32°F." "An employee is told to check the temperature of the cooler. Where is the best place to check the temperature of the cooler? a) In the back area b) In the lowest area c) In the top area
d) In the warmest area - CORRECT ANSWER d) In the warmest area"
"Shellfish identification tags should be kept on file for a minimum of a) 30 days b) 60 days c) 90 days
d) 120 days - CORRECT ANSWER c) 90 days"
"An employee must be excluded from work if they have or have been exposed to a) Anisakis b) Hepatitis A c) Staphylococcus Aureus
d) Listeria - CORRECT ANSWER b) Hepatitis A"
"A food handler is holding food without temperature control. When using this method, hot foods must be discarded after a maximum of ____ hours. a) 2 b) 4 c) 6
d) 8 - CORRECT ANSWER b) 4"
"A chemical hazard can be avoided by all of the following except a) labeling containers that contain chemicals b) property storing chemicals away from food c) keeping containers dosed
d) only storing chemicals in the dry storage area - CORRECT ANSWER d) only storing chemicals
in the dry storage area" "Food should be rejected at delivery if any of the following occurs except a) TCS food received at 58°F b) Large chunks of ice present in frozen food
c) Packaging is damaged
d) Shellfish arrives with shellstock identification tags - CORRECT ANSWER d) Shellfish arrives
with shellstock identification tags" "The Food Manager instructs the staff to rotate the stock using First In First Out (FIFO). This means to rotate the stock using the ___ food first. a) Most recently delivered b) Oldest c) Out of date
d) Freshest - CORRECT ANSWER b) Oldest"
"A food handler is holding food without temperature control. When using this method, cold foods must be discarded after a maximum of ____ hours. a) 2 b) 4 c) 6
d) 8 - CORRECT ANSWER c) 6"
"Canned food must be purchased from an approved source to make sure they a) will be delivered during off-peak hours. b) have a shelf life of two years or more. c) can be safely stored on the floor in dry storage areas.
d) have been processed to destroy disease-causing microorganisms. - CORRECT ANSWER d)
have been processed to destroy disease-causing microorganisms." "Dairy products labeled 'ultra-pasteurized' but NOT aseptically packaged, must be stored in a) a freezer at 0°F or below. b) a refrigerator at 41°F or below. c) the dry storage area at room temperature.
d) in a refrigerator at 45°F to 50°F or below. - CORRECT ANSWER b) a refrigerator at 41°F or
below." "A local farmer offers to sell beef from his herd for a good price to a meat manager. What should the manager do? a) inspect the barn and pasture where the farmer keeps his herd. b) make sure the meat is processed locally and inspected by a veterinarian. c) refuse the offer because purchasing meat from a local farmer is prohibited by law.
a) Raw foods are stored above ready-to-eat foods. b) Loosely covered cooked food is cooling on the top shelf. c) Ice is being used to cool sauce in a shallow pan.
d) Foods are being stored in plastic containers with lids after cooled. - CORRECT ANSWER a)
Raw foods are stored above ready-to-eat foods." "Food that is being reheated must reach a minimum internal temperature of: a) 135°F for at least 15 seconds within two hours b) 155°F for at least 25 seconds within four hours c) 165°F for at least 15 seconds within two hours
d) 175°F for at least 25 seconds within four hours - CORRECT ANSWER c) 165°F for at least 15
seconds within two hours" "What temperature is required when cooking chili containing tomatoes, kidney beans, ground chicken, and spices? a) 135°F b) 145°F c) 155°F
d) 165°F - CORRECT ANSWER d) 165°F"
"According to the FDA Food Code, when hot holding food, it must be held at a minimum temperature of: a) 140°F or higher b) 135°F or higher c) 165°F or higher
d) 150°F or higher - CORRECT ANSWER b) 135°F or higher"
"The five steps to a manual warewashing sink in order are: a) scrape, wash, rinse, sanitize, air dry b) scrape, rinse, wash, sanitize, air dry c) scrape, wash, rinse, sanitize, towel dry
d) scrape, rinse, wash, sanitize, towel dry - CORRECT ANSWER a) scrape, wash, rinse, sanitize,
air dry" "The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70°F. How much more time does the chef have to cool the stew to 41°F? a) 5 1/2 hours b) 4 hours
c) 6 hours
d) 3 1/2 hours - CORRECT ANSWER a) 5 1/2 hours"
"In order to maintain safety with chemicals in the facility, all of the following should be considered except: a) proper storage of chemicals in non-food storage areas b) proper labeling of chemicals c) proper storage of chemicals in appropriate containers
d) proper ordering procedures for chemicals - CORRECT ANSWER d) proper ordering
procedures for chemicals" "Ground beef is required to be cooked to a minimum temperature of: a) 135°F b) 145°F c) 155°F
d) 165°F - CORRECT ANSWER c) 155°F"
"All of the following are approved methods of thawing except: a) in the microwave with no interruption in process b) in the stove as part of the cooking process c) in the refrigerator at 41°F or below
d) in the sink under running water at 100°F or below - CORRECT ANSWER d) in the sink under
running water at 100°F or below" "When cooking food in a microwave, the food must be cooked to a minimum of: a) 175°F b) 165°F c) 155°F
d) 145°F - CORRECT ANSWER b) 165°F"
"When cooling foods all of the following are acceptable practices except: a) using ice made with potable water b) covering tightly and placing on counter c) placing in shallow pans (2-3" deep)
d) stirring the food - CORRECT ANSWER b) covering tightly and placing on counter"
"The chef is preparing for the lunch buffet. He arrives at work, washes his hands, checks the cooler temperature and finds it is at 40°F, places the leftover macaroni and cheese in the steam table to reheat, and then answers the phone. What mistake was made?
"When cooling beef stew, a container measuring _____ inches (_____ cm) in height should be used to cool the food quickly. a) 3 (7.62) b) 5 (12.70) c) 8 (30.32)
d) 12 (30.48) - CORRECT ANSWER a) 3 (7.62)"
"When using chemical sanitizers for swab or spray application, it is necessary to use ______ times the concentration as used for immersion sanitizing. a) 2 b) 3 c) 4
d) 5 - CORRECT ANSWER a) 2"
"Brushes, mops, buckets, and other non-food items used in food prep areas should be: a) cleaned and sanitized everyday b) cleaned and sanitized only as necessary c) rinsed and dried once a month
d) discarded when dirty - CORRECT ANSWER a) cleaned and sanitized everyday"
"TRUE or FALSE? Chemical sanitizers need to be in contact with the item being sanitized for no
longer than 3 seconds. - CORRECT ANSWER FALSE"
"TRUE or FALSE? Garbage should be removed from the premises regularly throughout the work
period. - CORRECT ANSWER TRUE"
"Chlorine sanitizers used in low-temperature dishwashing machines work best when the temperature of the final rinse water is maintained between which temperatures? a) 75°F to 95°F b) 120°F to 140°F c) 165°F to 180°F
d) 180°F to 194°F - CORRECT ANSWER b) 120°F to 140°F"
"Sponges may be used to clean: a) seats, refrigerator doors and serving trays b) food preparation tables and pot sinks c) wooden baker's table, rolling pins and salad bowls
d) serving utensils and tableware - CORRECT ANSWER a) seats, refrigerator doors and serving
trays" "TRUE or FALSE? When manual warewashing, food contact utensils should be dried using a fabric
cloth. - CORRECT ANSWER FALSE"
"FIFO is the stock rotation principle that involves: a) using first whatever was delivered first b) using products which have been stored at the front of the shelf before using products with a longer shelf life c) using the product first that has the longest code date d) using the product with the shortest shelf life before using similar products with a longer shelf
life. - CORRECT ANSWER d) using the product with the shortest shelf life before using similar
products with a longer shelf life." "When eliminating pests, all of the following are acceptable except: a) Tracking powder b) Ultraviolet fly traps c) Pesticides and insecticides
d) Glueboards - CORRECT ANSWER a) Tracking powder"
"A cross connection occurs when: a) Raw chicken juices gets on lettuce in the cooler b) An employee uses the same gloves for cleaning shrimp and making a sandwich c) Potable water and non-potable water flow together
d) A customer takes a dirty plate back up to a buffet line - CORRECT ANSWER c) Potable water
and non-potable water flow together" "Materials used for food contact surfaces should be all of the following except: a) Dark in color to hide the dirt b) Smooth and easy to clean c) Safe and durable
d) Resistant to chipping and cracking - CORRECT ANSWER a) Dark in color to hide the dirt"
"Access to public restrooms must NOT be a) from an outside door b) through a self-closing door c) available for individuals with disabilities
"All of the following are an example of a physical hazard except: a) Pesticide on the food prep counter b) Metal shavings from a can opener c) Gemstone from a ring
d) Broken glass in the ice - CORRECT ANSWER a) Pesticide on the food prep counter"
"TCS foods are foods that: a) Inhibit parasites b) Inhibits the growth of bacteria c) Allows viruses to become bacteria
d) Allows bacteria to grow rapidly - CORRECT ANSWER d) Allows bacteria to grow rapidly"
"Handwashing sinks must provide water at a temperature of at least a) 41°F-135°F b) 50°F-70°F c) 100°F-108°F
d) 135°F-165°F - CORRECT ANSWER c) 100°F-108°F"
"Immobile countertop mounted equipment should have a space of at least _______ inches between the countertop and its underside to allow for cleaning underneath. a) 4 b) 6 c) 8
d) 12 - CORRECT ANSWER a) 4"
"When can an employee handle an animal that may be present? a) Never b) When the animal is well-behaved c) When the animal's owner says it is okay
d) Whenever they would like to - CORRECT ANSWER a) Never"
"An employee notices some gnaw marks on food in dry storage, droppings, and rub marks alongthe base of a wall. They report these to the Food Manager who recognizes these as signs of a) A grain infestation b) Rodent activity c) A cockroach infestation
d) A hungry employee - CORRECT ANSWER b) Rodent activity"
"An employee is allowed to eat a sandwich in
a) the walk-in cooler b) a designated break area c) the dry storage area
d) anywhere they would like - CORRECT ANSWER b) a designated break area"
“Floors in dry food storage areas should be cleaned and sanitized: a) daily b) weekly c) monthly
d) as needed - CORRECT ANSWER d) as needed"
"TRUE or FALSE? To achieve the best cleaning results, it is a good idea to mix together a number of
branded cleaning products. - CORRECT ANSWER FALSE"
"In the food prep area, the only jewelry allowed on an employee's hands or arms is: a. a medical bracelet b. a diamond engagement ring c. a charm bracelet
d. a plain wedding band - CORRECT ANSWER d. a plain wedding band"
"The Food Manager notices an employee getting nervous while they make a sandwich at a deli counter and start touching their hair. The employee should be instructed to: a. wash their hands and stop touching their hair b. work only in the kitchen if they are nervous c. wash their hair frequently if they are going to be touching it
d. double check food to make sure they aren't dropping hair into it - CORRECT ANSWER a.
wash their hands and stop touching their hair" "What is the best way to reduce cross contamination? a. use the prep sink to wash your hands b. cover mouth when coughing c. properly washing hands
d. use same cutting board for raw meat and raw vegetables - CORRECT ANSWER c. properly
washing hands" "A food handler is just starting a cold. What should a manager do? a. send her home from work b. ask her to wear gloves for the rest of the week c. allocate tasks that do not involve exposed food
d. allocate tasks that keep her away from customers - CORRECT ANSWER c. allocate tasks that
do not involve exposed food"
"Upon delivery, fresh fish should have a) sea smell and flaking scales b) green-grey gills and flesh that is soft to touch. c) bright red moist gills, eyes that are clear and skin bright in color.
d) flesh that is soft to the touch, bright skin color and a smell like the sea. - CORRECT ANSWER
c) bright red moist gills, eyes that are clear and skin bright in color." "If a food employee has an infected open wound, the food manager must: a) Restrict the employee from working with open food b) Send employee to a doctor c) Allow the employee to work only with salads
d) Exclude the employee for working until a letter from a doctor is received - CORRECT
ANSWER a) Restrict the employee from working with open food"
"Food should be raised a minimum of how many inches off the floor? a) 4 b) 6 c) 8
d) 12 - CORRECT ANSWER b) 6"
"The chef is allowed to taste test food only if they: a) Use a small finger to taste b) Stir the food before testing c) Use the same spoon they previously used to taste
d) Use a clean sanitizer utensil each time they taste - CORRECT ANSWER d) Use a clean
sanitizer utensil each time they taste" "When placing the following items into a reach-in cooler, what order should they be placed from top shelf to bottom shelf? Items: garden salad, raw chicken cutlets, cooked taco meat, and raw fish fillets a) raw chicken cutlets, raw fish fillets, cooked taco meat, garden salad b) garden salad, cooked taco meat, raw chicken cutlets, raw fish fillets c) cooked taco meat, garden salad, raw chicken cutlets, raw fish fillets
d) garden salad, cooked taco meat, raw fish fillets, raw chicken cutlets - CORRECT ANSWER d)
garden salad, cooked taco meat, raw fish fillets, raw chicken cutlets" "When cooling food, the food must be cold from what? a) 135°F to 50°F within two hours, and 135°F to 41°F within six hours b) 135°F to 70°F within two hours, and 135°F to 41°F within six hours c) 135°F to 50°F within four hours, and 135°F to 41°F with in six hours
d) 135°F to 70°F within four hours, and 135°F to 41°F within six hours - CORRECT ANSWER b)
135°F to 70°F within two hours, and 135°F to 41°F within six hours" "The safest method for thawing a roast is: a) On the counter at ambient temperature b) In the sink filled with warm water c) In the dry storage area at 50°F -70°F
d) In the refrigerator at 41°F or below - CORRECT ANSWER d) In the refrigerator at 41°F or
below" "The Food Manager trains their staff to monitor the buffet for food safety. Which of the following is a violation the staff should be looking for? a) All food is kept covered and clean b) The serving utensil is stored in the food with the handle exposed c) A customer is reusing their plate for a second trip to the buffet
d) The buffet is brightly lit - CORRECT ANSWER c) A customer is reusing their plate for a second
trip to the buffet" "Which of the following is a violation when cooking food? a) Cooking rare roast beef to 130°F for 112 minutes b) Cooking hamburgers to 140°F with no disclosure on the menu c) Cooking hamburgers to 140°F with a disclosure on the menu
d) Cooking pork to 145°F for 15 seconds - CORRECT ANSWER b) Cooking hamburgers to 140°F
with no disclosure on the menu" "The Food Manager has cooled the leftover macaroni and cheese to 70°F in 3 hours and 41°F in an additional 2 hours. Was a mistake made? a) Yes, cooling should take 6 hours. b) Yes, no more than 2 hours is allowed to reach 70°F c) No, the food was cooled within 6 hours.
d) No, macaroni and cheese has no cooling requirements - CORRECT ANSWER b) Yes, no more
than 2 hours is allowed to reach 70°F" "TRUE or FALSE? In combination with hot water and agitation, a detergent should be capable of
removing dirt and soiling. - CORRECT ANSWER TRUE"
"Food establishments attract pests because they contain all except: a) Food b) Moisture c) Shelter
d) Bacteria - CORRECT ANSWER d) Bacteria"
"Wood may be used for a cutting block or baker's table only if:
